Lean ground beef becomes a tangy, mellow sloppy joe in one skillet while the pretzel buns toast over high heat. The slightly sweet, salty pretzel adds structure and texture to a quick weeknight dinner that needs only what's in your pantry.

Serves 2. 20 minutes, 15 at the stove.

About 560 calories a serving, 35 g protein, 12 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over high heat and split the 4 pretzel buns open; toast them cut side down until golden and crisp, about 2 minutes, then move them to a plate.2 min
2. Lower the heat to medium, add 1 tablespoon oil and finely chop 1 small onion and 2 garlic cloves into the pan; cook stirring often until soft, about 3 minutes.3 min
3. Crumble 1/2 pound ground beef into the onions and stir frequently until brown throughout, about 4 minutes, breaking it into small bits as it cooks.4 min
4. Stir in 1/3 cup tomato sauce, 1/4 teaspoon salt, and a pinch of pepper; simmer 3 minutes until it thickens slightly and tastes balanced to you.3 min

Note Swap ketchup and a splash of vinegar for tomato sauce if that's what you have. Leftovers keep three days refrigerated and warm well in a skillet. Serve alongside pickles or a sharp slaw to cut the richness.